Ingredients

• 1 teaspoon coriander seeds
• 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
• 1 teaspoon mustard seeds
• 3 to 4 curry leaves
• 2 green chilies, slit lengthwise
• 1-inch piece ginger, grated
• 1/2 cup peanuts, roasted and unsalted
• 1 teaspoon turmeric powder
• Juice of 2 lemons
• 2 cups cooked basmati rice or leftover rice

Nutritional Guidelines (per serving)1039Calories21gFat189gCarbs28gProtein See Full Nutritional Guidelines(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It

1. Gather the ingredients.
2. Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
3. Heat the oil in a pan and add the mustard seeds, curry leaves, and green chilies. Fry the mixture until the spluttering stops.
4. Add the ginger and peanuts. Fry the mixture for another minute.
5. Add the turmeric powder and turn off the burner.
6. Add the lemon juice and mix well.
7. Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
8. Enjoy!

Ingredients

• 2 cups thick yogurt (whisked till smooth)
• 1/2 cup mint leaves (chopped fine)
• 1 large cucumber (grated)
• 3/4 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon sugar
• Salt (to taste)

Steps to Make It

1. Gather the ingredients.null
2. Grate the cucumbers and chop up the mint leaves. To eliminate excess moisture from the cucumbers, press them into a towel to remove extra water. This will keep the mix from becoming too runny.
3. Mix all the ingredients together in a large bowl, removing any major lumps.
4. Chill and serve.
5. Enjoy!

Ingredients

• 3/4 cup thinly sliced red onion
• 2/3 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 2 ripe peeled avocados, sliced
• 4 (1 1/2-oz.) whole-wheat sourdough bread slices, toasted
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (4-oz.) can albacore tuna in water, drained
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped roasted unsalted almonds
• 2 tablespoons chopped pitted Castelvetrano olives

Step 1

Bring onion, vinegar, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Remove pan from heat; let stand 5 minutes. Drain.

Step 2

Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with tuna, onions, parsley, almonds, and olives. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Using yogurt and cottage cheese in these pancakes does two things: It brings extra protein to the breakfast table, and it helps produce the lightest, moistest pancakes you’ve ever tasted. The addition of fresh slices of banana, which caramelize into golden-brown disks of sweetness once they hit the skillet, to the batter can never be a bad thing, but the secret here is in the batter recipe, which should become your go-to base for all pancakes moving forward.

Homemade protein shakes for weight loss:

1. Peanut Butter Protein Shake

This homemade protein shake is nutty, creamy and delicious. It contains no added sugar and is high in fiber and low in fat.  Blend together 1 cup of yogurt, ½ cup almond milk, 1 to 2 tablespoons of peanut butter and 15-20 green grapes. Refrigerate and enjoy chilled. 

2. Chocolate and Banana Protein Shake

Believe it or not, chocolate and bananas make for a wonderful combination. Not only do they make your protein shake super healthy but they also add great taste. For this homemade protein shake, add 10 almonds, ½ cup yogurt, ¾ cup milk, ½ teaspoon cinnamon, ¼ cup cooked quinoa, 1 banana cut into chunks and 1 tablespoon of cocoa powder in a blender and blend away your delicious drink. Quinoa contains all the essential amino acids and is great source of plant-based complete protein. You an even use amaranth seeds instead of quinoa. 

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton